Entree Recipes

Pork Adobo

½ cup apple cider vinegar
¼ cup Bragg’s Amino Acids
½ cup water, plus more during cooking
3 lbs. pork shoulder roast, cut into 1” cubes
1½ tsp. peppercorns, whole
8-10 garlic cloves, peeled, whole
2 bay leaves
1-2 Tbsp. olive oil
3 cup jasmine rice, steamed

In a Dutch oven or soup pot, combine vinegar, amino acids, water, peppercorns, garlic, bay leaves, and pork. Stir to blend. Cover and marinate for at least 30 minutes (this tenderizes the meat).

After marinating, add ½ cup water, cover, and bring to boil on medium heat.

Still covered, lower heat and simmer without stirring until vinegar’s acid has been cooked off (it will no longer smell sharp), approximately 40 minutes. Frequently check liquid and add enough water to cover ingredients.

After 40 minutes, taste. If too salty, add more water to taste.

Simmer additional 30 minutes or until pork is meltingly tender.

In skillet, heat olive oil.

Remove pork from pot and transfer to hot skillet. Caramelize pork on both sides until beautifully browned and crisp on the surface.

In the meantime, scrape any meat bits in the Dutch oven from the bottom and sides of the pan.

Bring the liquid to a boil and simmer until reduced and slightly thickened. You may add cornstarch to thicken, in small quantities, until desired consistency is achieved.

If there isn’t enough liquid to make a sauce, add 1 cup water, ¼ cup Bragg’s Liquid Aminos, 1 Tbsp. apple cider vinegar, and ½ tsp. cornstarch to Dutch oven. Bring to boil, then reduce to gentle simmer, stirring until sauce thickens and flavors meld. If too salty, add more water or vinegar.

When pork is caramelized, return to Dutch oven and mix into sauce.

Serve over rice.

Thanks to Chef Annie McHale of Port Angeles for this recipe.

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Chili-Rubbed Pork Tenderloin With Apricot-Ginger Glaze

2 (1-pound) pork tenderloins, trimmed

Spice Rub
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Make the spice mix
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Make apricot glaze
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Grill the tenderloins
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

Glaze the tenderloins
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

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Pan-Roasted Pork Tenderloin Medallions

With Caramelized Shallots and Rosemary Sauce

2-3 lb pork tenderloin, sliced ½” thick
1/3 c + 4 Tbsp. olive oil
6-8 shallots, peeled, whole
3 Tbsp. xylitol
2 Tbsp. + 1 tsp. balsamic vinegar
Sea salt
Pepper
1/2 c water
2 tsp. dijon mustard
1 Tbsp. rosemary, fresh

Caramelize the shallots
In saute pan, heat 3 Tbsp olive oil on medium heat. Add shallots and xylitol, tossing to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add 2 Tbsp vinegar, salt, and pepper, and toss well. Cook until nicely browned, but not mushy. Set aside to cool.

Make rosemary sauce
In food processor, blend cooled shallots, salt, pepper, mustard, rosemary, and 1 tsp balsamic vinegar until smooth. Add 1/3 c olive oil and mix until fully integrated.

Pan-roast the medallions
In saute pan, heat 1 Tbsp olive oil on medium-high. Add medallions and cook each side 3-4 minutes, aiming for a beautiful brown surface. Remove from pan and cover.

Plate the meal
Place 2-3 medallions on plate and top with rosemary sauce.

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Pork and Yam Pie

Here’s a fantastic recipe for pork pie that happens to be gluten free. For an especially tasty pie, use Nash’s pork, which is pasture raised and antibiotic and hormone free. Our hogs are fed organic vegetables and grains grown here on the farm and whey from a local creamery, making the pork especially tasty. For more on Nash’s pork, check out our pork page.

1 lb. Nash’s ground lean pork
2 onions, peeled and finely chopped
2 cloves of garlic peeled and crushed
2 Tbsp. butter
2 Tbsp. chopped fresh parsley
1 green pepper, seeded and chopped
Pepper
1 cup tomato juice
2 Tbsp. capers
3 Tbsp. raisins
4 Tbsp sherry or port
2 lb. yam, peeled
Butter or olive oil for mashing yam
1 egg
Salt
1 tsp. baking powder

Gently fry the onions and garlic in the butter, add the parsley, pepper and pork and cook until the pork has lost its raw look. Add the salt, pepper and tomato juice and simmer together, covered, for 45 minutes.

Remove from the heat and add the capers, raisins and wine.

Meanwhile, boil the yam until tender and mash with a little butter or olive oil. Mix in the egg and baking powder.

Line a greased pie dish with half the yam mixture, pressing it down. Fill with the meat mixture.

Spread the remaining yam puree on a sheet of waxed paper, shaping it to the same size as the pie dish. Turn it over the meat filling and neaten the edges.

Bake at 350°F, for 35-45 minutes.

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Spinach Parmesan Cakes

organic spinach

Spinach isn’t just for salads — it goes great with ricotta and Parmesan cheese!

12 ounces fresh spinach
1/2 cup part-skim ricotta cheese or low-fat cottage cheese
1/2 cup finely shredded Parmesan cheese, plus more for garnish
2 large eggs, beaten
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 400°F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.

Coat 8 cups of a muffin pan with vegetable oil. Divide the spinach mixture among the 8 cups (they will be very full).

Bake the spinach cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate. Serve warm, sprinkled with more Parmesan, if desired.

We thank EatingWell.com for this recipe.

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Zesty Chicken Spinach Casserole

Bunches of spinach in a Nash box

We’ve just started harvesting beautiful bunches of spinach! Spinach is a great addition to any casserole for extra flavor, color, and nutrients.

9 ounces water chestnuts, drained
2 ounces pimento olives, diced
1 large onion, chopped
2 stalks celery, chopped
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon pepper
4 cooked skinless chicken breasts, excess fat removed, and chopped

Preheat oven to 350 degrees. In a medium saucepan, melt butter over low heat. Stir in the whole wheat flour, add skim milk and chicken broth, and cook until thickened.

Mix in whole wheat noodles, sour cream/yogurt, lemon juice, spinach, mushrooms, water chestnuts, pimentos, onion, celery, seasoned salt, cayenne, paprika, and pepper.

In a greased 4-quart baking dish, alternate layers of noodle mixture and chicken. Top with grated cheese and bake 30 minutes.

We thank FaveHealthyRecipes.com for this recipe.

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Cauliflower Pizza Crust

Cauliflower in the field

Did you know you can make pizza crust out of cauliflower, egg, and cheese? If you’re gluten-free but crave pizza, or if you’re simply looking to incorporate more cauliflower into your life, try this recipe.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
1/2 teaspoon crushed garlic
1/2 teaspoon garlic salt
Olive oil (optional)
Pizza sauce, shredded cheese and your choice of pre-cooked toppings

To “rice” the cauliflower

Take one large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Don’t overdo it or you will puree the cauliflower. (If you don’t have a food processor, you can grate the whole head with a cheese grater.)

Microwave the riced cauliflower in a bowl for about 8 minutes. There is no need to add water because the natural moisture in the cauliflower is enough to cook it. Instead of using a microwave, you can also steam the cauliflower, but use as little water as possible.

One large head should produce approximately 3 cups of riced cauliflower. If you have extra, the remainder can be used to make additional pizza crusts immediately, or it can be stored in the refrigerator for up to one week.

To make the pizza crust

Preheat oven to 450 degrees. Oil a cookie sheet.

In a medium bowl, stir together 1 cup riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, and stir. Transfer to the cookie sheet, and pat out into a 9″ round. Optionally, brush olive oil over the top of the mixture to help with browning.

Bake for 15 minutes.

Remove from oven. Top the crust with sauce, toppings and cheese. Place under a broiler at high heat until cheese is just melted, approximately 3-4 minutes.

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Grain and Bean Soup

Kidney beans

“I like to stir in a big handful of cheese and garnish the top with some as well!” says Lynne Vea, PCC Chef.

1 cup Nash’s dried kidney beans (or any other dried beans, such as cannellini, navy, adzuki, black-eyed peas, etc. in any combination)
1/2 cup Nash’s whole grain wheat berries (kamut or barley also work)
3 tablespoons olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 to 4 cloves garlic, chopped
1 tablespoon thyme
1 tablespoon rosemary
6 to 8 cups vegetable or chicken stock
1 can (14 ounces) Muir Glen Fire Roasted Diced Tomatoes (or your favorite brand)
1/2 cup lentils (optional)
2 cups frozen tortellini
2 cups winter greens, such as chard, kale or collards, coarsely chopped
Sea salt and freshly ground pepper to taste
Romano or Parmigiana cheese for garnish

Soak the beans and grains together in about 3 cups of cold water overnight. Drain and proceed with the recipe.

In a large soup pot, heat the olive oil over medium heat and sauté the vegetables and herbs for 5 minutes. Add 6 cups of the stock, the tomatoes and the soaked beans and grains. Add the lentils here if you are using them. Bring to a simmer and cook for 45 minutes to 1 hour or until the beans are tender. (Add a little more stock if the mixture is too thick.) Stir in the tortellini and the greens and cook for about 5 to 8 minutes more or until the pasta is just al dente. Season to taste with salt and pepper.

Serve garnished with freshly grated Romano or Parmigiana cheese.

We thank Lynne Vea, PCC Chef, for this recipe. It appeared originally in PCC Fresh in January 2010.

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Mary Wong’s Chinese Chicken Salad

lettuce in the field

A good salad starts with lettuce fresh from the fields!

Mary Wong of our very own farm store has given us this delicious Chinese chicken salad recipe. Check out our frozen organic chicken from Mary’s Chicken of Pitman’s Family Farm in CA. These free-range birds are fed a vegetarian diet with no animal by-products, no GMOs or antibiotics, no food grown with pesticides, herbicides, or chemical fertilizers, and no synthetic amino acids.

Salad Base
1 cup Nash’s purple broccoli, cut into small pieces
1 cup Napa cabbage, sliced fine
1-2 cups romaine lettuce, broken into small pieces
1/3 cup daikon radish, grated
1/4 cup sunchokes, sliced thin
1/3 cup carrots, grated
2 cups frozen chicken, thawed and cut into pieces
1/4 cup leeks, sliced thin (use the inner, tender layers)
1 tablespoon olive oil
1/3 teaspoon Chinese five spice (optional)

Dressing
1/4 cup vinegar
1 teaspoon honey
1-2 tablespoons sesame oil
1 teaspoon ginger, grated
1/4 – 1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon sesame seeds
1/4 teaspoon red pepper flakes (optional)

Cut chicken into bite-sized pieces. Heat a pan to hot and quickly add oil and leeks. Sauté until tender. Add chicken, stir-fry until cooked, then cool.

Toss all vegetables in a salad bowl and add chicken/leek mixture.

Pour all dressing ingredients into a pint jar. Cover firmly and shake vigorously. Pour over salad ingredients and toss. Serve immediately.

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